Viral Thomas Keller Zucchini

Course Lunch, Side Dish

1 Zucchini Zucchini is one of summer’s best treats! It’s easy to grow in a home garden and tastes great when bought fresh from your local market. To help you find a great vegetable look for zucchini that are medium-sizedfirm, and unblemished.
1 tbsp Olive Oil Choose cold-pressed olive oil for the most natural and pure variety of this cooking fat.

1/2 cup Low-Fat Yogurt Choose plain low-fat yogurt to add a nice tangy richness to this recipe.
1/4 cup Feta Cheese For this recipe pick your favorite brand of low-fat or regular feta.
3 cloves Garlic Fresh cloves of garlic are perfect for this recipe but you can always swap the fresh for jarred or frozen garlic.
10 Mint Leaves Fresh mint adds sweet and fresh aromas and flavors that make this vegetable dish really pop!
1 Lemon Use a fresh lemon for this recipe. You will need both the zest and the juice of the fruit.
1 tsp Sea Salt and Pepper Sea salt is a more natural form of sodium and when paired with fresh cracked pepper it makes the perfect seasoning pair for the sauce in this dish.

Slice the zucchini in half and then carefully cut each half into cubes. Sprinkle the zucchini with some sea salt and let it sit for a few minutes.
After the zucchini has sat, use a paper towel to dab away the moisture that has collected on the zucchini’s surface.
Add some olive oil to a skillet on low to medium heat and cook the zucchini cut side down until golden brown; this should take about 10 minutes depending on the size of the zucchini. Then turn them around and cook the other side for 5 to 10 minutes.
Make the sauce, in a small blender, add the yogurt, feta, garlic, mint, lemon zest, lemon juice, sea salt, and pepper. Blend well until the sauce reaches a nice creamy texture.
On a plate, create a nice bed of the sauce and place the zucchini over it top with more sauce and some fresh mint leaves.

Keyword Low Calorie, Low carb, Vegetable, Viral, Zucchini